Pob 500

Facilitates processing of the dough, improves the elasticity of dough, glue strengthens of dough increasing the volume of bread, but primarily affects the structure of protection, color

and appearance of the crust.

Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.4 to 0.8% on the mass of flour for pastries

Product Weight 0.58 kg before baking
Product Weight 0.50 kg after baking
Total pieces of product: 27.5
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :60-70 minutes
Baking temperature: about 240 ° C
Baking time: 23-25 minutes

 Raw material Shera (%) Quantity (kg) 
Wheat flour 100 10
Yeast 2.5 0.25
Salt 2.0 0.20
Pob 500 0.3 0.03
Water 55 5.5
Tatal:   15.98
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